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Best-Ever Mushroom Sauce

I've been making this best-ever mushroom sauce for years now and I'd never get sick of it even if I had to eat it everyday. It's an absolutely delicious dressing to put on mashed potatoes, lightly-steamed vegetables, or any grain, just as long as you can stop yourself from eating it right out of the pan, but my favorite way to eat it is as a topping for quinoa-oat croquettes.

Update: Several readers have asked me how to avoid the yogurt curdling. The simplest way is to use whole fat yogurt at room temperature! Cold yogurt will curdle in response to an abrupt increase in temperature, while fat-free or low-fat yogurts curdle much more easily than whole fat yogurts. If using a fat-free or low-fat yogurt, whisk in 1 teaspoon of cornstarch or flour before adding to the pan.

Notes: Use whole fat yogurt at room temperature to avoid curdling. Cold yogurt curdles in response to abrupt changes in temperature. If using fat-free or low-fat yogurt, stabilize the yogurt first by whisking in 1 teaspoon of cornstarch or flour.

Instructions:

Melt the butter in a large saucepan or wok over medium heat. Add the onions and cook for 8 minutes or until they are soft and translucent. Stir in the mushrooms, cover with a tight-fitting lid, and cook for 10 minutes or until the mushrooms are reduced but still slightly plump.

Take the pan off the stove and remove the lid. Stir in the yogurt, then stir in the lemon juice, parsley, mustard and salt. Return the pan to the stove. Reduce the heat to medium-low and simmer the sauce without boiling, stirring occasionally, for at least 30 minutes — or longer if you want a thicker sauce. If you want to speed up the process, stir in a tablespoon of unbleached all-purpose flour a few minutes after adding the yogurt and other ingredients and simmer for 15 minutes, stirring frequently.

Rskibum....I think your yogurt curdled because it was still cool. I think you need the yogurt to blend in and get warm before adding the lemon juice. Can someone verify...is that correct? I only heard that...have not investigated it yet...lol. I just made this recipe. Lisa...I changed it up a bit...only because I wanted something that would resemble a mushroom masala sauce. So...I added less lemon juice and added about 2 tblspoon of balsamic vinegar and 1 and half tbspoon of white sugar...and a bayleaf. It turned out superb....loved it! I served it over pork loin. Had rosemary potatoes and grilled zucchini. Very yummy!Thank you, Lisa! I will use this recipe all the time...very tasty!

Love the variation. I must try that, as I enjoy balsamic vinegar. I have never had a problem with curdling with this sauce, but some cream can be whisked with the yogurt before adding to the mushrooms. Chickpea flour can also be added instead of regular flour.

Lisa, I just love the different foodsthat you have on your blog. It's nice to see someone with a palate for all types of food that can accomidate everyone. I have just started my blog...just learning! You've inspired me on many different levels.Thank you!

I'm sorry you've had this experience. Are you using low-fat yogurt? Fat-free or low-fat yogurts almost always curdle, but you can stabilize the yogurt by bringing it up to room temperature and whisking in 1 teaspoon of cornstarch or flour into it before adding to the recipe.

Thanks for stopping by Deena. Yes, I suppose the sauce is rather rich and I can assure you, delicious. It goes wonderfully well with pasta and also potatoes. I can barely stop myself from eating it just as is.

Can plain greek yogurt be used in this recipe? i am also considering adding pesto to the mix...any thoughts? i think it will taste delish but not sure if anyone else has tried this already, would love to hear! This mushroom sauce looks amazing! going to use it with gnocchi and pinot noir for ladies wine club! :)

Tara, plain Greek yogurt would work fine in the sauce. Not sure what I am thinking about the pesto, as there are quite a few flavors interacting here already, but if you do try it with pesto, I'd certainly be interested in hearing how it turns out for you.

Can you use something other than yogurt? I have sour cream, cream cheese and heavy whipping cream but no yogurt. If one of these is acceptable, would I run into the same problem as others with the lemon juice curdling the mixture? The recipe sounds divine and I'd like to use it tonite but don't have the yogurt... Thanks for your help!

Of the alternatives to yogurt that you suggest, I would choose the heavy cream. I don't think you would have the same problems with curdling that yogurt presents. Hope you enjoy. It's one of my favorites.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.